利用最大面积收缩率对膨胀土进行判别与分类的试验研究

提出一种对膨胀土进行判别和分类的新指标——最大面积收缩率(SCR),其定义为最大面积收缩率试验中试样干燥后收缩裂隙的总面积与试样初始面积的比值.通过对不同地区土样开展试验,研究了制样初始含水率、初始厚度、接触面粗糙度以及环境温度对试验结果的影响,并对SCR作为膨胀土判别与分类指标的可信度与可靠度进行了分析,最终提出了利...     

多降液管结晶罐的循环比的确定

结晶罐的循环比是否合理,反映了结晶罐结构性能的优劣。本文通过对糖膏在结晶罐中流动的压力降的分析,讨论了多降液管结晶罐的循环比的理论计算,并提出了等比例的校正方法,使整个计算过程变得非常简单。     

小麦直链淀粉含量和膨胀势的配合力研究

研究了１２ 个冬小麦品种直链淀粉含量和膨胀势的平均表现及６ ×６ 不完全双列杂交的配合力和遗传力等。结果表明,直链淀粉含量的一般和特殊配合力方差均达到极显著,一般配合力方差大于特殊配合力方差,母本方差大于父本方差;膨胀势的一般和特殊配合力方差亦达到极显著,一般配合力方差大于特殊配合力方差,母本方差略小于父本方差。基因加性和非加性效应对两性状均起重要作用,其中加性基因作用更大;直链淀粉含量和膨胀势两性状均具有较高的遗传力。讨论了小麦杂交育种面条品质选择中亲本选配、组合配制及早代组合评价等问题。     

The amylose and lipid contents,dimensions, and gelatinisation characteristics of some wheat starches and their A- and B-granule fractions

Starches isolated from 23 bread wheats (Triticum aestivum) and 26 durum wheats (T. durum) contained 26.3-30.6% (mean 29.1%) total amylose, 19.3–25.1% (mean 22.9%) apparent amylose and 783–1144mg 100g^?1 (mean 977 mg 100g^?1) lysophos-pholipids. Gelatinisation temperatures were 57.3–64.9°C (mean 61.8°C) and enthalpies 6.4–11.8 Jg^?1 (mean 9.7Jg^?1) in excess water, measured by differential scanning calorimetry. There were no correlations between any of these parameters. Starch granule size distributions were determined with a Coulter Counter and 100–channel analyser. A-granule mean volumes were 1235–2585μm³ (av. 1778), modal volumes 863–1804μm³ (av. 1264), mean diameters 13.9–16.0μm (av. 13.99), and specific surface areas 0.236–0.302m²g^?1. B-granule mean volumes were 35.4–100.4μm³ (av. 55.9), modal volumes 16.5–54.5μm³ (av. 27.7), mean diameters 3.66–5.07μm (av. 4.09), and specific surface areas 0.684–0.920m²g^?1. The B-granule contents of the starches were 12.8–34.6% (av. 27.3) by weight (sedimentation method) and 13.0–37.3% (av. 24.0) by volume (Coulter method), the latter being the more accurate method.     

直链淀粉含量的影响因素及其应用研究进展

不同来源的原料淀粉中,直链淀粉的含量(amylose content,AC)主要由遗传因素(wx基因、du基因等)控制,一些外部因素,如机械活化、光照、温度等也会影响直链淀粉在原淀粉中的百分含量。本文分析了直链淀粉的性质、提取分离方法以及各种内外因素对直链淀粉含量百分率、产率等的影响,对于农业生产中有效地控制作物A C提供了有利依据。文章最后对直链淀粉的应用以及目前研究存在的问题进行了相关总结。     

Alternatives for improving physical, chemical, and sensory characteristics of goat cheeses: the use of arid-land forages in the diet

To establish the effect of an alternative diet on the quality of Majorero cheese, the basic physicochemical parameters, fatty acid profile, and sensory characteristics were studied. Two groups of 20 Majorero goats were fed 2 different diets: a forage diet (DF), which had a high ratio of long fiber to concentrates (65:35), and a concentrate diet (DC), with a low ratio of long fiber to concentrates (35:65). The DF dietary fiber was supplied by native forages adapted to arid land. A total of 42 Majorero goat cheeses were used for this study: 21 in the DF group and 21 in the DC group. Seven cheeses from each group were tested after 2, 15, and 60 d of ripening. The milk produced by goats fed the DF diet had a higher fat concentration. No significant differences were observed in the milk fatty acid profile. The diet affected the chemical composition of the cheese in pH and fat content, and fat was significantly higher in cheeses made from DF milk than those from DC milk. Dietary characteristics had important effects on the medium-chain fatty acid composition (C₆ to C₁₄) of the cheese fat, giving DF cheeses the specific goat's milk flavor that is sought after for this type of cheese. The fatty acid composition (%) differed substantially among different ripening times. The DF cheeses were more appreciated by the panelists, as they had a greater variety of odors and flavors than the DC cheeses. The DF hard cheeses were described as having vegetable and fruity tones as well as tones of hay and dried fruit.     

抗起球腈纶/棉混纺织物起球性能研究

研究了混纺比及细纱捻度对国产抗起球腈纶/棉混纺纱的性能及混纺织物起球性能的影响.实验结果表明:国产抗起球腈纶/棉混纺纱在不同的捻度下存在不同的断裂强度临界混纺比.综合考虑织物的起球性能和生产成本,抗起球腈纶/棉混纺比为50/50、纱线捻度750捻/m为最优方案.     

防止异向纱线重叠的卷绕比动态调节方法

纱线卷绕中,适宜的卷绕比可以有效防止纱线间距过小所导致的重叠,但在卷绕过程中异向纱线夹角会随着纱筒直径的增大而逐渐减小,可引发纱线重叠及塌边等缺陷.为此,采用数学方法分析卷绕比与纱线夹角的微变关系,发现等差式降低卷绕比可以避免纱线夹角持续减小,同时保证了最小纱线间距适度增大且不影响纱线的排布规律.认为动态调节卷绕比可削...     

乳品真蛋白率的提出及测定

利用三氯乙酸-双缩脲比色法对添加乳清蛋白乳粉的蛋白质量分数进行测定.结果表明,乳清蛋白的加标回收率在89.2%～09%之间,重现性在0.26%～0.98%之间,表明三氯乙酸-双缩脲比色法可以较好地检测出乳中的真蛋白.提出了真蛋白率的概念,并测定出乳粉的真蛋白率范围在78.06%～89.90%之间;液态乳的真蛋白率范围在90.03%～96.25%之间.     

60Co-γ射线及微波辐照双重作用下淀粉的结构表征

通过60Co-γ射线及微波双重辐照制备辐射变性淀粉,测试辐射变性淀粉的糊化温度及溶解度.同玉米原淀粉和H2O2氧化淀粉相比,γ辐射、微波改性亦能提高淀粉的糊化温度和溶解度,降低淀粉黏度;采用丁醇沉降法分别测定其直链、支链淀粉含量,得出辐射变性淀粉的直链淀粉含量高达58.9%,相比玉米原淀粉,辐射变性淀粉的支链淀粉的降解...